Perfectly tart and sweet Orange Marmalade Preserves is made without any thickening additives - great at breakfast time or over vanilla ice cream! Once you taste this homemade marmalade, you'll never buy it from the store again!
5 250 ml mason jars with screw bands and new, unused sealing discs.
Water Bath Canner with Jar Rack
Non-metallic Bubble Remover
Magnetic Lid Lifter
To Prepare Mason Jars:
Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
Wash the fruit very well and dry with paper towels. Using a paring knife, peel the fruit like you would an apple. Try to peel away as little of the pith as possible.
Once all the fruit has been peeled, turn the pieces over so that the pith side is facing up. Using the paring knife still, gently but firmly scrape away the remaining pith.
Slice the peel into roughly 1/8th of an inch slices and transfer to a small cooking pot with the water and baking soda. Stir and bring to a low boil. Boil for 20 minutes.
Still using the paring knife, peel away the remaining pith from the fruit. Next, working over a bowl to catch the juice, carefully slice down each side of the membrane to remove each section of the fruit. Discard the seeds and squeeze the remaining membrane in your hands to collect all of the juice.
Add the fruit sections and pulp, along with the juice, to the pot. Stir to combine. Cover and gently boil for 10 minutes.
In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
Next, add the sugar and stir to combine. Stir until the sugar has dissolved and the mixture has returned to a low boil. Allow the mixture to boil for 10 minutes, stirring often. As you approach the 7-8 minute mark, stir constantly to prevent the fruit from burning.
Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
Use the non-metallic bubble remover to remove any air bubbles.
Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Recipe make 5 250 ml jars, or 5 cups. One serving is equal to one tablespoon.